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  • Seeing as every other veg*n forum I've been to have zillions of threads asking for recipes I figured it would make sense to have a static one, our very own UK Hippy cookbook!

    For a quickie then (oo-er!) I'll start with a very basic spinach & mozzarella salad I made this evening:
    Disclaimer: I never use measurements just my judgement!

    Fresh Spinach
    Tomatoes (vine work best)
    Pine kernals
    Fresh Basil
    Olive Oil
    Pine Kernals

    What to do!
    Make the pesto by crushing up the garlic with a pestle & mortar, add the basil and oil, keep pounding until a paste forms then add cheese and pine kernals, pound some more. That's basically it. I also add a splash of lemon juice and black pepper, plus more olive oil!
    Chuck the spinach on a plate, slice the tomatoes and arrange in a stylish fashion (!) on top of the spinach, then add slices of mozzarella and sprinkle with pine kernals. Drizzle with the pesto (or pour in my case!) et voila!

    The pesto can be made in a blender but actually, there's something really nice about making it the ole' fashioned way, Basil is such a gorgeous smelling herb. It's also really nice using home-made pesto to chuck in with some pasta......

    For those vegans out there - does vegan mozzarella taste as good as I've heard it does?



    • 2 Cup of Soya Milk
    • 9 oz. Soya Marg.
    • 24 oz. Sugar
    • 2 tblsp. Vanilla Essence
    • * 12 oz dried soya milk - soya flour works as a substitute
    • * Add 2 tbsp malt extract

    Put the milk, marge and sugar into a thick saucepan and heat, without stirring, on a low heat until it bubbles all over and triples in size.
    Keep at this heat for 2 min (if you have a sugar thermometer, it should be 235 F./112.8 C.)
    Add the vanilla essence, malt extract and dried soya milk (or soya flour) and beat till creamy.
    Pour into baking trays roughly the size of 48 mars bars, greased and lined with greaseproof paper, and freeze for an hour.
    (*You could pour and freeze a base layer of chocolate first, see below).


    • 12 oz. Sugar
    • 12 oz. Soya Marge
    • * 125ml soya cream. Concentrated soya milk (Plamil) will work instead.
    • 3 tbsp Golden Syrup

    Put everything in a thick bottomed saucepan and heat on a low heat till it bubbles all over and triples in size
    Keep at this temperature for 4-5 minutes, stirring constantly.
    Pour the toffee over the nougat and freeze for another hour.
    Cut into mars bar size pieces and re-freeze until the toffee is solid (this can take a couple of days.)

    [/B]Melt 1200g of vegan chocolate in a microwave if you have one (3 minutes full power per 100g) or place into a bowl above a saucepan of boiling water till melted.
    Coat the bars with chocolate and place onto a greased tray. Re-freeze.

    The Marathon Variation (Thermopylae Bars):

    Replace vanilla essence with 340g jar of crunchy peanut butter (without the jar) & 20g chopped, un-salted peanuts

  • It's-SOOOO-simple...but-OHHHHH-so-good:)











    You know all that money we spend on the military every year? Instead, if we use this money to feed and clothe the poor of this world, which it would do many times over, then we can explore space, inner and outer, together, as one race.

  • Cheap ideas for students (and doley scum :harhar: )

    Pasta's always good - use olive oil and garlic as a base then whatever you like on top works, personally I love grated corgette lightly cooked in garlic n oil with parmesan.

    Soup - always good especially as vitamins in veg leek out when cooked in water so with soup you've got the vits. in the liquid. I like root veg soup e.g. potatoes, carrots, swede, turnip, parsnips etc or brocoli and blue cheese (if you can afford the cheese!) cook up onion, add chopped brocoli, add stock, simmer, liquidise, add cheese. Yum! God there are sooooo many soup options. Small pasta shapes are nice in some soup too as well as rice.......nutritious!

    Will post more soon......

  • Replying to your Q: “For those vegans out there - does vegan mozzarella taste as good as I've heard it does?” –

    I like mozzarella Scheese, but know some folks who do not!
    (Other flavours of Scheese ages ago I tried seemed to have an aftertaste I was not keen on, but I tried Cheshire the other day and it seemed fine.)

    Cheezly (Cheddar flavour)is also OK, better than Scheese, but as it’s so long since I ate dairy, can’t compare with that – prob. best not to....It’s quite easy to give up something however “nice” it tastes, if ethically you hate the idea of eating it.

    The new Cheezly melting one (does not fall off your Pizza!) is very full of fat - if you read the ingreds, you’ll see.

    Just got the free “A Vegan Guide to Bristol 2005”, from Yaoh (you pay postage on an s.a.e. possibly 68p)

    send to -

    P O Box 333
    BS99 1NF

    It is brilliant, funny and so heartening. Covers general bits as well as Bristol.
    I am tempted to go to their vegan fayre on 29.10.05. Anyone else up for it?
    Sorry to have gone off track...!

    PS Gonna do it again now ! - Have only just registered and it asked Did I want people to send my emails? - I said no. But is this is the same offer as on Beautiful days website where you can have a personal message that you collect without having to reveal your own email address, if so (and it did not seem so) then I _might_ want to change my mind...


  • I stole this recipe off another website...but tis good, so I'll share it with you.

    Vegan Yorkshire Pudding

    4oz Self Raising Flour
    Pinch of Salt
    1 tsp Lemon Juice (I used it out of a bottle not fresh)
    1/4 pt Plain Soya Yoghurt
    1/4 pt Unsweetened Soya Milk Sieved the flour and whisked in the lemon juice, yoghurt and milk, added a drop of extra soya milk to make the mix slightly runny and baked it in a muffin tray, which made about 7 Yorkshires.

    Cruelty free Sunday lunches:D

    You know all that money we spend on the military every year? Instead, if we use this money to feed and clothe the poor of this world, which it would do many times over, then we can explore space, inner and outer, together, as one race.

  • Ingredients:



    Place bread lightly into toaster, turn on.

    Serve with topping of choice. I will be discussing possible toppings in later installments.


  • To compliment Showmet's 'slightly charred bread' recipe!

    You will need:

    2/3 Eggs (free range or else!)
    1 Rep Pepper
    1 Onion
    Lots of Garlic!
    1 Red Chilli
    1 Can of Tomatoes
    1 Tsp Cumin
    Ground Black Pepper to Taste

    Chop the onion, garlic and chilli and fry in olive oil, adding the cumin, black pepper and red pepper after a few minutes. Once the red pepper has cooked slightly, add the can of tomatoes. Continue to cook over a low heat, reducing down until the moisture has all but gone and you're left with a thick paste. Beat the eggs and add to the mix, cooking until you have the consistency of scrambled eggs. Serve on showmet's buttered toast, season to taste and tuck in!

  • I like mozzarella Scheese, but know some folks who do not!
    (Other flavours of Scheese ages ago I tried seemed to have an aftertaste I was not keen on, but I tried Cheshire the other day and it seemed fine.)
    Copied and pasted as message too big for my weeney brain

    Scheese I think is the most awful tasting/textured thing ever to have entered my mouth ever the cheezly stuff is much more palatable especially the melting variety

  • Is this you Flib in male form?? :drunk: :p

    im hungry and you've all given me food for thought.

  • OK I made this for my lunch and am liking not feeling all sleepy like I usually do in the afternoons after me usual sandwich :D ...So therefore I am calling it an energy boosting salad and its creation was inspired by EarthWhirlers advice on this post


    hand full of mixed sprouts such as Chick Pea, Aduki, Lentils etc.
    hand full of Alfalfa sprouts
    tablespoon of pine kernels
    tablespoon of pumpkin seeds
    tablespoon of peanuts
    2 tablespoons of yoghurt and minty salad dressing
    ( I cheated and got this from somerfield :o but its rather lush)
    To make this put a few tablespoons of yoghurt (organic,vegan, goats milk etc) in a jam jar with a lid, add a little splash of white wine vinegar (or whatever you use for vinegar), a little dab of mustard, salt and pepper and some freshly chopped mint,add a mashed up clove of garlic, a little splash of lemon juice..put the lid of the jar on and give it all a good shake and use straight away :D

    put all the ingredients on a big plate drizzle with ya dressing and serve with some bread and butter mmmmmmmm mmmmmmmmmm mmmmmmmmmmmmmmmmmmmmmmmm

    • 250g (9oz) split red lentils
    • 1 1/2 tsp ground roasted cumin seed
    • 1/2 tsp turmeric powder
    • 1 tsp grated fresh ginger root
    • 1 medium onion
    • 1 stock cube for sauteeing onion, or extra oil if preferred
    • 1 tbsp chopped fresh coriander (cilantro) leaf
    • To finish the dish:
      • 1 tsp sunflower oil, or other flavourless oil
      • 3 cloves garlic, finely chopped
      • 1 tsp whole cumin seed

    1. Wash the lentils well, then drain and place in a pan with the ground cumin, turmeric, grated ginger and about 1 1/4 litres (40fl oz, 5 cups) water.
    2. Stir, bring to the boil, then cook, uncovered, for 20-25 minutes. Cover and cook slowly, stirring occasionally, for at least 1/2 hour more. The longer the better - turn the heat right down and cook it for 3 hours if you can.
    3. Meanwhile, slice the onion into thin half-moons and brown with stock cube, or use oil if you prefer. Set aside.
    4. When the lentils are done, stir in the onions and salt to taste. Add the chopped coriander (cilantro) and stir.
    5. Heat the oil in a pan and add the garlic. Cook for a minute, stirring, until browned, then add the cumin seed and cook for a few seconds longer. Pour the oil and spices into the dhal, then put on the lid to trap the aromas. Mix well before serving.

    Nicked this off the web but is one I have been using for ages although I omitt the coriander as I really dislike the taste :mrgreen: I love Tarka dhal

  • spinach french bread pizza thing

    i adapted this from a recipie in my student grub book but i cant remember the measurements because i can never be bothered to find the page, so i guesstimate....

    french bread
    cheese, cheddar is good
    beated egg
    garlic butter

    ok... um... cook the spinach.
    cut the bread into rounds or into three then in half longways (which is better) lightly toast it under the grill then spread the garlic butter on it.
    mix the spinach with the onion and the egg and cream. bsaically you dont want there to be too much cream or it to be too runny coz it has to cook.

    spread this mess onto the bread and top with the cheese

    then grill until the cheese is all brown and nice

    you can also do this with mushrooms, thats quite nice, but it doesnt cook as well, so have to be careful. and i guess any old thing added in wont hurt...

  • Jacket Chips:

    2 Big Baking Potatos
    Vegetable Oil
    Chilli Powder

    Cheese Burger:

    13oz beans, kidney beans a good (rinsed and drained).
    1 small Onion, finally chopped
    3 1/2oz Cheddar Cheese (grated)
    3 1/2oz Bread Crumbs
    1 egg
    Plain flower (for dusting)
    vegetable oil

    salt and pepper

    • Heat over to 220degrees, Gas Mark 7
    • Scrub potatos and chop into small wedges, then place into a roasting tin. Drizzle oil, sprinkle paprika and chilli powder over evenly and roast in oven for 30mins till golden.
    • Meanwhile, make the burgers!
    • Put the beans into a bowl and mush them up real good and then add onions, cheese, bread crumbs and eggs. Mix into smooth paste!
    • Put some flour on your hands and shape the paste into 4 burgers. Heat the oil in a frying pan and fry the burgers gently for 10mins or till their nice and crispy golden!

    Really nice with some salad and mayo i think.. had it tonight.. apsolutely yum!
    Takes about 40mins in total really!

    "Once a gift is stirred within us it is up to us to develop it" The Gift - Lewis Hyde

  • Ingredients:
    A generous (Glug) of Olive Oil
    2-(400g)Tins:- Kidney Beans (Dry if you prefer)
    2 Chillies (1 Red & 1 Green roughly chopped)
    Soya Mince or Tofu
    3 Carrots (diced)
    1/2 Pint cold water
    Tin Sweetcorn
    Tomato Puree/Paste (1 Tsp)
    250 Grm Soya Mince or Tofu
    Cayenne Pepper (pinch)
    Chilli Powder (pinch)
    Juice of 3 Limes


    In a deep pot, pour in a generous glug of Olive Oil, and slowly fry the diced carrot, put in the 2 tins of tomatoes and the tins of Kindney beans. Pour in the Soya mince or Tofu and the water and fold in the ingredients and let them boil. Stir in the tomato paste, chilli and cayenne pepper and lime juice. Stir occasionally till cooked.

    Serve in deep bowl, with rice or cous cous and VEGAN youghurt, top with corriander and parsley. Enjoy!!!


  • WOW!!!!!:p

  • It's Stonesy's Birthday tomorrow and I am in the middle of baking a Vegan chocolate cake (except the aga is very hot and it tends to over do the top if I am not careful!!) Here's the recipe... 'tis delicious as I made the same one for my son's birthday with thick fudge icing mmmmmmm!! and so easy to make!! I am gunna cut and paste it off this link ....…eb/recipes/veganfudge.htm
    Vegan fudge cake

    For the cake:
    200g (8oz) organic self raising flour
    150g (6oz) organic caster sugar
    25g (1oz) Fair Trade cocoa
    1tsp baking powder
    A pinch of salt
    1tsp natural vanilla essence
    1/4 tsp (a few drops!) white wine vinegar
    100ml (4 fl oz) vegetable oil
    225ml (9 fl oz) water

    For the fudge icing:
    150g (6 oz) icing sugar
    40g (1 1/2 oz) vegan margarine
    100g (1 1/4 oz) Fair Trade dark chocolate
    40ml soya milk

    Put the self-raising flour, soya flour, baking powder, salt, sugar and cocoa in a bowl and mix well. Pour over vegetable oil, vanilla essence and vinegar, and then the water. Mix thoroughly with a wooden spoon or electric whisk. Pour the mixture into a shallow oblong tin (7"x11"), or two round sandwich tins, and cook for about 25 minutes at 200ºC/400ºF until cooked. When the cake has cooled, make the icing. Put all the icing ingredients in a pan and slowly bring them to the boil, stirring. Boil for one minute, then pour it into a bowl. Beat the icing while it is cooling so that lumpy crystals don't form. You can add vanilla essence at this point if you like. Then spread it over the top of your cake and leave it to set.

  • 1 Bananna
    2 Sweet Potatoes
    Curry Powder Mix...mild is best.
    Mixed Stir Fry Veg..{Your Choice}
    Tofu {Marinated works best, agan its your choice}
    Creamed Cocunut Block
    Veg Oil
    You will need a wok and a deep fat frying pan

    Heat the oil in both the wok, and the deep fat fryer these will need to be hot, before you start cooking. Take the bananna and mash to a pulp, cut the sweet potatoes into cubes, and par boil, till soft (ish) grate the cocunut and prepare any of the mixed veg. Cut the Tofu into cubes, and add to the hot fat, {in the fryer}....fry till crispy. Add the mashed Bananna to the wok, and stir into the oil, this will flavour the oil, and gives a wonderfull taste, add the curry powder/paste and continue to stir. Add the mixed veg, turn down the heat, so the wok can simmer, stir occasionally, so the ingerdiments do not stick. Drain the sweet pot's and add to the wok, by now the Tofu should be ready, remove from the hot fryer, and pat dry, then add to the wok and stir in......add the grated cocunut, by sprinkiling it over, fold in the ingreedyments.

    Serve in a deep bowl with Cous Cous and Vegan Yoghurt. Garnish with corriander Leaves.

    Bon Appitite.